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Prepare bakery products for patisserie

D1.HPA.CL4.10

Trainer Guide

Prepare bakery products

for patisserie

D1.HPA.CL4.10

Trainer Guide

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).

Copyright: Association of Southeast Asian Nations (ASEAN) 2013.

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.

Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

File name: TG_Prepare_bakery_products_for_patisserie_FN_070214

http://www.asean.org/

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© ASEAN 2013 Trainer Guide

Prepare bakery products for patisserie

Table of contents

Competency Based Training (CBT) and assessment – An introduction for trainers .......... 1

Competency standard ..................................................................................................... 11

Notes and PowerPoint slides .......................................................................................... 21

Patisserie practical classes: Recommended training equipment ..................................... 49

Instructions for Trainers for using PowerPoint – Presenter View ..................................... 51

Appendix – ASEAN acronyms ........................................................................................ 53

Competency Based Training (CBT) and assessment – An introduction for trainers


Prepare bakery products for patisserie 1

Competency Based Training (CBT) and

assessment – An introduction for trainers

Competency

Competency refers to the ability to perform particular tasks and duties to the standard of performance expected in the workplace.

Competency requires the application of specified knowledge, skills and attitudes relevant to effective participation, consistently over time and in the workplace environment.

The essential skills and knowledge are either identified separately or combined.

Knowledge identifies what a person needs to know to perform the work in an informed and effective manner.

Skills describe the application of knowledge to situations where understanding is converted into a workplace outcome.

Attitude describes the founding reasons behind the need for certain knowledge or why skills are performed in a specified manner.

Competency covers all aspects of workplace performance and involves:

Performing individual tasks

Managing a range of different tasks

Responding to contingencies or breakdowns

Dealing with the responsibilities of the workplace

Working with others.

Unit of Competency

Like with any training qualification or program, a range of subject topics are identified that focus on the ability in a certain work area, responsibility or function.

Each manual focuses on a specific unit of competency that applies in the hospitality workplace.

In this manual a unit of competency is identified as a ‘unit’.

Each unit of competency identifies a discrete workplace requirement and includes:

Knowledge and skills that underpin competency

Language, literacy and numeracy

Occupational health and safety requirements.

Each unit of competency must be adhered to in training and assessment to ensure consistency of outcomes.


2 © ASEAN 2013 Trainer Guide Prepare bakery products for patisserie

Element of Competency

An element of competency describes the essential outcomes within a unit of competency.

The elements of competency are the basic building blocks of the unit of competency. They describe in terms of outcomes the significant functions and tasks that make up the competency.

In this manual elements of competency are identified as an ‘element’.

Performance criteria

Performance criteria indicate the standard of performance that is required to demonstrate achievement within an element of competency. The standards reflect identified industry skill needs.

Performance criteria will be made up of certain specified skills, knowledge and attitudes.

Learning

For the purpose of this manual learning incorporates two key activities:

Training

Assessment.

Both of these activities will be discussed in detail in this introduction.

Today training and assessment can be delivered in a variety of ways. It may be provided to participants:

On-the-job – in the workplace

Off-the-job – at an educational institution or dedicated training environment

As a combination of these two options.

No longer is it necessary for learners to be absent from the workplace for long periods of time in order to obtain recognised and accredited qualifications.

Learning Approaches

This manual will identify two avenues to facilitate learning:

Competency Based Training (CBT)

This is the strategy of developing a participant’s competency.

Educational institutions utilise a range of training strategies to ensure that participants are able to gain the knowledge and skills required for successful:

Completion of the training program or qualification

Implementation in the workplace.

The strategies selected should be chosen based on suitability and the learning styles of participants.




Competency Based Assessment (CBA)

This is the strategy of assessing competency of a participant.

Educational institutions utilise a range of assessment strategies to ensure that participants are assessed in a manner that demonstrates validity, fairness, reliability, flexibility and fairness of assessment processes.

Flexibility in Learning

It is important to note that flexibility in training and assessment strategies is required to meet the needs of participants who may have learning difficulties. The strategies used will vary, taking into account the needs of individual participants with learning difficulties. However they will be applied in a manner which does not discriminate against the participant or the participant body as a whole.

Catering for Participant Diversity

Participants have diverse backgrounds, needs and interests. When planning training and assessment activities to cater for individual differences, trainers and assessors should:

Consider individuals’ experiences, learning styles and interests

Develop questions and activities that are aimed at different levels of ability

Modify the expectations for some participants

Provide opportunities for a variety of forms of participation, such as individual, pair and small group activities

Assess participants based on individual progress and outcomes.

The diversity among participants also provides a good reason for building up a learning community in which participants support each other’s learning.

Participant Centred Learning

This involves taking into account structuring training and assessment that:

Builds on strengths – Training environments need to demonstrate the many positive features of local participants (such as the attribution of academic success to effort, and the social nature of achievement motivation) and of their trainers (such as a strong emphasis on subject disciplines and moral responsibility). These strengths and uniqueness of local participants and trainers should be acknowledged and treasured

Acknowledges prior knowledge and experience – The learning activities should be planned with participants’ prior knowledge and experience in mind

Understands learning objectives – Each learning activity should have clear learning objectives and participants should be informed of them at the outset. Trainers should also be clear about the purpose of assignments and explain their significance to participants

Teaches for understanding – The pedagogies chosen should aim at enabling participants to act and think flexibly with what they know

Teaches for independent learning – Generic skills and reflection should be nurtured through learning activities in appropriate contexts of the curriculum. Participants should be encouraged to take responsibility for their own learning



Enhances motivation – Learning is most effective when participants are motivated. Various strategies should be used to arouse the interest of participants

Makes effective use of resources – A variety of teaching resources can be employed as tools for learning

Maximises engagement – In conducting learning activities, it is important for the minds of participants to be actively engaged

Aligns assessment with learning and teaching – Feedback and assessment should be an integral part of learning and teaching

Caters for learner diversity – Trainers should be aware that participants have different characteristics and strengths and try to nurture these rather than impose a standard set of expectations.

Active Learning

The goal of nurturing independent learning in participants does not imply that they always have to work in isolation or solely in a classroom. On the contrary, the construction of knowledge in tourism and hospitality studies can often best be carried out in collaboration with others in the field. Sharing experiences, insights and views on issues of common concern, and working together to collect information through conducting investigative studies in the field (active learning) can contribute a lot to their eventual success.

Active learning has an important part to play in fostering a sense of community in the class. First, to operate successfully, a learning community requires an ethos of acceptance and a sense of trust among participants, and between them and their trainers. Trainers can help to foster acceptance and trust through encouragement and personal example, and by allowing participants to take risks as they explore and articulate their views, however immature these may appear to be. Participants also come to realise that their classmates (and their trainers) are partners in learning and solving.

Trainers can also encourage cooperative learning by designing appropriate group learning tasks, which include, for example, collecting background information, conducting small-scale surveys, or producing media presentations on certain issues and themes. Participants need to be reminded that, while they should work towards successful completion of the field tasks, developing positive peer relationships in the process is an important objective of all group work.

Competency Based Training (CBT)

Principle of Competency Based Training

Competency based training is aimed at developing the knowledge, skills and attitudes of participants, through a variety of training tools.

Training Strategies

The aims of this curriculum are to enable participants to:

Undertake a variety of subject courses that are relevant to industry in the current environment

Learn current industry skills, information and trends relevant to industry

Learn through a range of practical and theoretical approaches

Be able to identify, explore and solve issues in a productive manner




Be able to become confident, equipped and flexible managers of the future

Be ‘job ready’ and a valuable employee in the industry upon graduation of any qualification level.

To ensure participants are able to gain the knowledge and skills required to meet competency in each unit of competency in the qualification, a range of training delivery modes are used.

Types of Training

In choosing learning and teaching strategies, trainers should take into account the practical, complex and multi-disciplinary nature of the subject area, as well as their participant’s prior knowledge, learning styles and abilities.

Training outcomes can be attained by utilising one or more delivery methods:

Lecture/Tutorial

This is a common method of training involving transfer of information from the trainer to the participants. It is an effective approach to introduce new concepts or information to the learners and also to build upon the existing knowledge. The listener is expected to reflect on the subject and seek clarifications on the doubts.

Demonstration

Demonstration is a very effective training method that involves a trainer showing a participant how to perform a task or activity. Through a visual demonstration, trainers may also explain reasoning behind certain actions or provide supplementary information to help facilitate understanding.

Group Discussions

Brainstorming in which all the members in a group express their ideas, views and opinions on a given topic. It is a free flow and exchange of knowledge among the participants and the trainer. The discussion is carried out by the group on the basis of their own experience, perceptions and values. This will facilitate acquiring new knowledge. When everybody is expected to participate in the group discussion, even the introverted persons will also get stimulated and try to articulate their feelings.

The ideas that emerge in the discussions should be noted down and presentations are to be made by the groups. Sometimes consensus needs to be arrived at on a given topic. Group discussions are to be held under the moderation of a leader guided by the trainer. Group discussion technique triggers thinking process, encourages interactions and enhances communication skills.

Role Play

This is a common and very effective method of bringing into the classroom real life situations, which may not otherwise be possible. Participants are made to enact a particular role so as to give a real feel of the roles they may be called upon to play. This enables participants to understand the behaviour of others as well as their own emotions and feelings. The instructor must brief the role players on what is expected of them. The role player may either be given a ready-made script, which they can memorize and enact, or they may be required to develop their own scripts around a given situation. This technique is extremely useful in understanding creative selling techniques and human relations. It can be entertaining and energizing and it helps the reserved and less literate to express their feelings.



Simulation Games

When trainees need to become aware of something that they have not been conscious of, simulations can be a useful mechanism. Simulation games are a method based on "here and now" experience shared by all the participants. The games focus on the participation of the trainees and their willingness to share their ideas with others. A "near real life" situation is created providing an opportunity to which they apply themselves by adopting certain behaviour. They then experience the impact of their behaviour on the situation. It is carried out to generate responses and reactions based on the real feelings of the participants, which are subsequently analysed by the trainer.

While use of simulation games can result in very effective learning, it needs considerable trainer competence to analyse the situations.

Individual /Group Exercises

Exercises are often introduced to find out how much the participant has assimilated. This method involves imparting instructions to participants on a particular subject through use of written exercises. In the group exercises, the entire class is divided into small groups, and members are asked to collaborate to arrive at a consensus or solution to a problem.

Case Study

This is a training method that enables the trainer and the participant to experience a real life situation. It may be on account of events in the past or situations in the present, in which there may be one or more problems to be solved and decisions to be taken. The basic objective of a case study is to help participants diagnose, analyse and/or solve a particular problem and to make them internalize the critical inputs delivered in the training. Questions are generally given at the end of the case study to direct the participants and to stimulate their thinking towards possible solutions. Studies may be presented in written or verbal form.

Field Visit

This involves a carefully planned visit or tour to a place of learning or interest. The idea is to give first-hand knowledge by personal observation of field situations, and to relate theory with practice. The emphasis is on observing, exploring, asking questions and understanding. The trainer should remember to brief the participants about what they should observe and about the customs and norms that need to be respected.

Group Presentation

The participants are asked to work in groups and produce the results and findings of their group work to the members of another sub-group. By this method participants get a good picture of each other's views and perceptions on the topic and they are able to compare them with their own point of view. The pooling and sharing of findings enriches the discussion and learning process.

Practice Sessions

This method is of paramount importance for skills training. Participants are provided with an opportunity to practice in a controlled situation what they have learnt. It could be real life or through a make-believe situation.




Games

This is a group process and includes those methods that involve usually fun-based activity, aimed at conveying feelings and experiences, which are everyday in nature, and applying them within the game being played. A game has set rules and regulations, and may or may not include a competitive element. After the game is played, it is essential that the participants be debriefed and their lessons and experiences consolidated by the trainer.

Research

Trainers may require learners to undertake research activities, including online research, to gather information or further understanding about a specific subject area.

Competency Based Assessment (CBA)

Principle of Competency Based Assessment

Competency based assessment is aimed at compiling a list of evidence that shows that a person is competent in a particular unit of competency.

Competencies are gained through a multitude of ways including:

Training and development programs

Formal education

Life experience

Apprenticeships

On-the-job experience

Self-help programs.

All of these together contribute to job competence in a person. Ultimately, assessors and participants work together, through the ‘collection of evidence’ in determining overall competence.

This evidence can be collected:

Using different formats

Using different people

Collected over a period of time.

The assessor who is ideally someone with considerable experience in the area being assessed, reviews the evidence and verifies the person as being competent or not.

Flexibility in Assessment

Whilst allocated assessment tools have been identified for this subject, all attempts are made to determine competency and suitable alternate assessment tools may be used, according to the requirements of the participant.

The assessment needs to be equitable for all participants, taking into account their cultural and linguistic needs.



Competency must be proven regardless of:

Language

Delivery Method

Assessment Method.

Assessment Objectives

The assessment tools used for subjects are designed to determine competency against the ‘elements of competency’ and their associated ‘performance criteria’.

The assessment tools are used to identify sufficient:

a) Knowledge, including underpinning knowledge

b) Skills

c) Attitudes

Assessment tools are activities that trainees are required to undertake to prove participant competency in this subject.

All assessments must be completed satisfactorily for participants to obtain competence in this subject. There are no exceptions to this requirement, however, it is possible that in some cases several assessment items may be combined and assessed together.

Types of Assessment

Allocated Assessment Tools

There are a number of assessment tools that are used to determine competency in this subject:

Work projects

Written questions

Oral questions

Third Party Report

Observation Checklist.

Instructions on how assessors should conduct these assessment methods are explained in the Assessment Manuals.

Alternative Assessment Tools

Whilst this subject has identified assessment tools, as indicated above, this does not restrict the assessor from using different assessment methods to measure the competency of a participant.

Evidence is simply proof that the assessor gathers to show participants can actually do what they are required to do.

Whilst there is a distinct requirement for participants to demonstrate competency, there are many and diverse sources of evidence available to the assessor.

Ongoing performance at work, as verified by a supervisor or physical evidence, can count towards assessment. Additionally, the assessor can talk to customers or work colleagues to gather evidence about performance.




A range of assessment methods to assess competency include:

Practical demonstrations

Practical demonstrations in simulated work conditions

Problem solving

Portfolios of evidence

Critical incident reports

Journals

Oral presentations

Interviews

Videos

Visuals: slides, audio tapes

Case studies

Log books

Projects

Role plays

Group projects

Group discussions

Examinations.

Recognition of Prior Learning

Recognition of Prior Learning is the process that gives current industry professionals who do not have a formal qualification, the opportunity to benchmark their extensive skills and experience against the standards set out in each unit of competency/subject.

Also known as a Skills Recognition Audit (SRA), this process is a learning and assessment pathway which encompasses:

Recognition of Current Competencies (RCC)

Skills auditing

Gap analysis and training

Credit transfer.

Assessing competency

As mentioned, assessment is the process of identifying a participant’s current knowledge, skills and attitudes sets against all elements of competency within a unit of competency. Traditionally in education, grades or marks were given to participants, dependent on how many questions the participant successfully answered in an assessment tool.

Competency based assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard.



Therefore, when assessing competency, an assessor has two possible results that can be awarded:

Pass Competent (PC)

Not Yet Competent (NYC).

Pass Competent (PC)

If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC).

The assessor will award a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit.

Not Yet Competent’ (NYC)

If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC).

This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards.

The participant may be required to:

a) Undertake further training or instruction

b) Undertake the assessment task again until they are deemed to be ‘Pass Competent’.

Competency standard



Competency standard

UNIT TITLE: PREPARE BAKERY PRODUCTS FOR PATISSERIE NOMINAL HOURS: 50

UNIT NUMBER: D1.HPA.CL4.10

UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare, display and store a range of high quality bakery products in commercial food production environments

ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE

Element 1: Prepare a variety of bakery products

1.1 Select required commodities according to establishment type/style, recipe and production requirements

1.2 Prepare a variety of bakery products to desired product characteristics

1.3 Produce a variety of bakery products according to standard recipes and enterprise standards

1.4 Use appropriate equipment to prepare and bake bakery products

1.5 Use correct techniques to produce bakery products to enterprise standards

1.6 Bake bakery products to enterprise requirements and standards

1.7 Select correct oven conditions for baking bakery products

1.8 Prepare a variety fillings, coatings/icing and decorations for bakery products

Unit Variables

The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment

This unit applies to all industry sectors that are responsible for preparing bakery products for patisserie within the labour divisions of the hotel and travel industries and may include:

1. Food Production

Commodities may include:

Flours

Sugars

Fruits

Nuts

Eggs

Milk

Cream

Competency standard


Element 2: Decorate and present/display bakery

products

2.1 Decorate bakery products using coating, icing,

and decorations to according to standard recipes

and/or enterprise standards and/or customer

requests

2.2 Present/display bakery products to enterprise

standards using appropriate service equipment

Element 3: Store bakery products

3.1 Store at correct temperature and conditions of

storage

3.2 Maintain maximum eating quality, appearance

and freshness

Gelatine

Flavourings and essences

Chocolate

Fats.

Establishment type/style could include:

Hotels

Restaurants

Brasseries

Bistro

Café

Coffee shop

Patisserie, pastry shop

Commercial or industrial catering operations

Function venues.

Variety of bakery products may include:

Savoury and sweet breakfast items

Specialty breakfast items

Lunch and dinner rolls

Sweet yeast

Festive baking, specific to cultural feasts and celebrations

Health and diet specific items, e.g. Gluten free, fat free.

Competency standard



Product characteristics is related to:

Colour

Consistency and texture

Moisture content

Mouth feel and eating properties

Appearance.

Equipment may include:

Ovens

Trays

Racks

Bowls

Mixing machine

Scales

Rings, tins, moulds

Fridge, freezer

Blenders

Dough break

Rolling pin

Piping bags and nozzles

Wooden spoons

Cutters.

Competency standard


Techniques should include:

Beating

Whisking

Folding

Rolling

Laminating

Creaming

Kneading

Incorporating fat.

Enterprise requirements and standards should relate to:

Scale to correct weight

Colour

Consistency

Texture

Moisture

Mouth feel

Appearance

Saleability.

Oven conditions may be related to:

Colour

Shape

Crust structure

Temperature

Competency standard



Rack position

Cooking times

Moisture.

Fillings and coatings/icing and decorations may include:

Fruits

Biscuits

Chocolate

Flowers and leaves

Herbs

Croquant

Creams

Glazes

Icings

Icing sugar or chocolate powder

Fruit sauces

Nuts and dried fruits

Jams

Mousses

Custards

Jellies

Meringue

Ganache.

Competency standard


Service equipment may include:

Ceramics

Glass

Crystal

Mirrors

Trays

Croquant stands

Sugar work stands

Chocolate stands

Display cabinets.

Store at correct temperature and conditions of storage may relate to:

Away from strong odours

Appropriate containers

Labelling

Cool room temperature

Cool room placement

Length of time in cool storage

Freezer temperature

Length of time in freezer storage.

Assessment Guide

The following skills and knowledge must be assessed as part of this unit:

Knowledge of the quality characteristics of bakery products, including classical, modern/contemporary and culturally specific

Competency standard



Knowledge of the appropriate quality indicators, such as taste, texture, structure, shape and size to industry and/or enterprise standards

Knowledge of the principles of the production of bakery products

Ability to maintain hygiene and food safety requirements

Knowledge of commodities

Knowledge of the historical and cultural aspects of bakery products and their role on the menu and in the industry.

Linkages To Other Units

Comply with workplace hygiene procedures

Implement occupational health and safety procedures

Prepare and store food

Work effectively with colleagues and customers

Maintain strategies for safe food

Present and display food products

Apply basic techniques of commercial cookery

Other food units as appropriate, pastry, cakes, yeast goods, desserts, buffet, food service operation.

Critical Aspects of Assessment

Evidence of the following is essential:

Knowledge of the varieties and characteristics of bakery products classifications, including classical and modern, size, shape, structure and assembly, according to industry and enterprise standards

Demonstration of commodity knowledge including quality aspects

Demonstrated ability to safely and hygienically handle products

Knowledge of specific terminology related to bakery products

Competency standard


Demonstrated ability to prepare a variety of bakery products from at least six different recipes and cultural backgrounds

Demonstration of creative and artistic skills in preparation, decoration and display of bakery products

Demonstrated ability to store a range of bakery products to industry and enterprises standards

Knowledge of appropriate portion control.

Context of Assessment

This unit may be assessed on or off the job:

Assessment should include practical demonstration of the preparation, decoration and display of bakery products within typical workplace conditions and timeframes either in the workplace or through a simulation activity, supported by a range of methods to assess underpinning knowledge

Assessment must relate to the individuals work area or area of responsibility

Demonstration of skills on more than one occasion.

Resource Implications

Training and assessment must include access and use to a fully equipped commercial kitchen, use of real ingredients and service equipment.

Assessment Methods

The following methods may be used to assess competency for this unit:

Observation of practical candidate performance

Oral and written questions

Third party reports completed by a supervisor

Project and assignment work

Sampling of dishes prepared by the student.

Competency standard



Key Competencies in this Unit

Level 1 = competence to undertake tasks effectively

Level 2 = competence to manage tasks

Level 3 = competence to use concepts for evaluating

Key Competencies Level Examples

Collecting, organising and analysing information

2 Determine requirements of standard recipes and/or menu requirements; collect equipment, commodities and ingredients; select and obtain commodities; organise ingredients and task sheets

Communicating ideas and information 1 Share information with other kitchen, floor service staff; read recipes, menus, instructions and orders

Planning and organising activities 2 Work within time constraints in a logical sequence; plan logical and efficient sequence and timing of tasks

Working with others and in teams 1 Work cooperatively with other team members

Using mathematical ideas and techniques

1 Calculate quantities and portions against standard recipes and/or menu requirements

Solving problems 1 Identify and correct problems in the preparation and production of products, such as ingredient quality and equipment failure

Using technology 1 Using of mechanical kitchen equipment including weighing equipment

Competency standard


Notes and PowerPoint slides




Slide

Slide No Trainer Notes

1. Trainer to introduce self and talk of personal bone fide to be able to teach this unit.

Give brief overview of your experience in patisserie and baking Industry.



Slide


2. Trainer advises students this Unit comprises three Elements, as listed on the slide explaining:

Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail

Students can obtain more detail from their Trainee Manual

The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.




Slide


3. Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.

Trainer indicates to students the methods of assessment that will be applied to them for this Unit.



Slide


4. Trainer to discuss:

Performance criteria relating to Element 1.




Slide


5. Trainer to Discuss.



Slide


6. Trainer to Discuss:

There are many different types of flour on the market

Each have a different role

Gluten content is different in each.




Slide



Different types of sugar in the market place.



Slide



Products in the marketplace

Eggs:

Are available in many forms

Fresh, frozen, powdered

Milk comes in several forms, fresh, powdered

Cream comes both fresh and imitation

Fresh need refrigeration and is hard to control in hot humid climates

Fats, oils, butter, margarines

All are fats and come in many forms

Pastry cook needs to choose what is best adapted to the needs of the product.




Slide



Chocolate

Cocoa powder

Chocolate couverture and bakers chocolate can be used

Cocoa powder is the powder flavour of the cocoa pod

Nuts:

Ground varieties are used in bakery products, sliced and chopped may be roasted and used for decoration

Gelatine, agar agar and just two gelling agents that can be used

Flavourings and essences

Spices and liquid flavourings and colourings are also used, varieties are endless.



Slide



Bakery products are not just bread

Bread product like loaves, rolls, sticks

Yeast raised (panary) flat breads(no aeration) crisp or soft

Morning goods:

Croissant and Danish pastries

Scones, savoury and sweet

Crumpets

Muffins, both English style and American style.



Slide


12. Trainer to Discuss

Products that are made at specific time of the year.

Activity

Get the students to investigate special products from other countries and find what are the traditional significance of these products for that country:

What is the time of year they are produced?

Are these traditions still as significant?




Slide



The equipment that might be found in the bakery.




Slide


15. Trainer to Discuss of the above.



Slide



What do the customers look for in a product?




Slide



Many different places can be baking products

Different standards and requirements are expected from each.



Slide



Importance of consistency of product

No matter where you are working.




Slide



Different characteristics of each of the points above

Many different ovens exist in the market place

Each will be different

Practitioners will have to adapt to the different oven characteristics.



Slide









Slide



Decoration is the final part of the production of any product

Some need no further additions

Some are added before the baking begins.

Icing Sugar

Sprinkled over product after it has come out of the oven

If sprinkled while product is still hot icing sugar has a tendency to bond to the product

Con: when people go to eat the product and breath in it can cause people to cough

Customers have to lick fingers after eating.

Fondant

Fondant is cooked sugar. It needs to be tempered so it will maintain the gloss or shine

Used in Australia and Europe extensively. Limited use in Asia due to availability and humid conditions.




Apricot jam

Boiling Apricot jam is applied to baked Danish and sweet yeast goods as a glaze. It must be applied to hot product so it will dry to the touch when cool

Adds flavour and slows moisture migration from fondant icing and pastry.

Roasted Nuts

Sliced and roasted are commonly used to decorate Danish style pastries after baking

Can be expensive to use, use sparingly.

Glazes and gels

These are available in the commercial market. Seaweed based gels are used to apply a shine to finished product

Used mainly on Danish pastries with crème patisserie and fruit fillings

Protects form dehydration, exposure to the air.

Boiled sugar glaze

Sugar boiled to 114°C then brushed on to hot Basel leckerli imparts a classic dull sugar glaze.



Slide


23. Trainer to Discuss

Trays

After taking from oven product is placed onto cooling wires, decorated and then placed on trays or platters.

Doyleys

Some larger product might be placed on to a doyley and displayed individually. The role of the doyley is to have a barrier under product and protect from surface contamination.

Boxes

Product might be placed into boxes and displayed for sale, lots of 6 or 12.

Some boxes might have see through lids.

Cellophane bags

Bags are clear, see through. Product is placed inside bags to protect from outside contamination and to slow the staling process. Staling is caused by air passing through product and removing moisture. Or moisture evaporates from surface.

Labels

Packaged products will have label showing ingredients, name of manufacture and other legal requirements.

They make good advertising.




Slide



Different characteristics of each of the points above.



Slide



Ambient room temperature.

Daily use:

Most bakery products can be classed at daily goods

Theses have a short shelf life, 1 day

Most bakery goods are best stored at normal room temperature

As they are stored in coolroom conditions the product will go soft and spongy

If long term storage is required then they are best frozen, then thawed as required.




Slide



The best standard is to produce on a daily basis

Some establishments place profit against standards and will keep product that has gone past their optimum quality point

Keeping Danish pastries in coolroom in box and reheating product

‘Customers will not know’ is the common attitude

How will you keep standards?

Who sets the standards?

If keeping for long term, FREEZE.



Slide



How will you keep standards?

Who sets the standards?

If keeping for long term, FREEZE

After thawing baked product

Quality is diminished, feel soggy

Refresh by flashing through hot oven

Dry the surface

But then they will stale quicker, must be consumed immediately.

Patisserie practical classes: Recommended training equipment



Patisserie practical classes:

Recommended training equipment

The equipment and kitchen consumables required for the delivery of practical patisserie training classes are listed below, in the following categories:

A Items of equipment which should be available for trainer and student use in the training kitchen.

B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session.

C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session.

D The items required by each student which would make up their own individual use kit of tools and small equipment.

A: Equipment in the training kitchen:

Baking ovens

Baking trays

Bakery racks for baking trays

Cooling wires

Proofers

Stainless steel benches or benches with washable surfaces

Stainless steel sinks

Dishwasher

Electronic scales or balance scales

Cake forms, rouns and square, rectangular

Cooking pots of various sizes

Sugar work kit

Pie forms

Quiche forms

Measuring jugs

Rolling pins

Food storage containers large and small

Tartlet moulds

Brioche moulds

Pastry docker

Baking paper

Silicon baking sheets

Sieves for dry ingredients

Chocolate tempering kit

B: Cleaning equipment and consumables:

Scrubbing brush

Scourers

Sink plugs

Floor brooms

Small brush and shovel

Floor mop

Mop bucket

Rubbish bins

Detergent

Hand dishwashing detergent

Paper hand towel

Patisserie practical classes: Recommended training equipment


C: Consumables (non-food) to be available in the kitchen:

Silicon baking paper

Plain white butchers paper

Greaseproof paper

Aluminium foil

Plastic wrap, clear

Plastic sheeting clear

Product boxes of various required sizes

Doyleys as required

D: Student equipment kit should include:

Cooks knife

Serrated edge knife for cake cutting

Pastry cutters, round and crinkled

Paring knife

Pastry brushes

Thermometers digital

Dough scrapers, plastic

Bench scrapers, metal

Piping bags, disposable or re-useable

Piping tubes, various sizes

Rubber spatulas

Pastry brushes

Pallet knives of various sizes

Angled Pallet knife

Measuring spoons

Measuring cups

Grater

Zester

Scissors

Carborundum sharpening stone

Balloon whisks of various sizes

Vegetable peeler

Serving spoons, perforated and non perforated

Tongs for handling foods

Marzipan shaping tools

Instructions for Trainers for using PowerPoint – Presenter View



Instructions for Trainers for using

PowerPoint – Presenter View

Connect your laptop or computer to your projector equipment as per manufacturers’ instructions.

In PowerPoint, on the Slide Show menu, click Set Up Show.

Under Multiple monitors, select the Show Presenter View check box.

In the Display slide show on list, click the monitor you want the slide show presentation to appear on.

Source: http://office.microsoft.com

Note:

In Presenter View:

You see your notes and have full control of the presentation

Your trainees only see the slide projected on to the screen

More Information

You can obtain more information on how to use PowerPoint from the Microsoft Online Help Centre, available at: http://office.microsoft.com/training/training.aspx?AssetID=RC011298761033

Note Regarding Currency of URLs

Please note that where references have been made to URLs in these training resources trainers will need to verify that the resource or document referred to is still current on the internet. Trainers should endeavour, where possible, to source similar alternative examples of material where it is found that either the website or the document in question is no longer available online.

http://office.microsoft.com/

http://office.microsoft.com/training/training.aspx?AssetID=RC011298761033

Instructions for Trainers for using PowerPoint – Presenter View


Appendix – ASEAN acronyms




AADCP ASEAN – Australia Development Cooperation Program.

ACCSTP ASEAN Common Competency Standards for Tourism Professionals.

AEC ASEAN Economic Community.

AMS ASEAN Member States.

ASEAN Association of Southeast Asian Nations.

ASEC ASEAN Secretariat.

ATM ASEAN Tourism Ministers.

ATPMC ASEAN Tourism Professionals Monitoring Committee.

ATPRS ASEAN Tourism Professional Registration System.

ATFTMD ASEAN Task Force on Tourism Manpower Development.

CATC Common ASEAN Tourism Curriculum.

MRA Mutual Recognition Arrangement.

MTCO Mekong Tourism Coordinating office.

NTO National Tourism Organisation.

NTPB National Tourism Professional Board.

RQFSRS Regional Qualifications Framework and Skills Recognition System.

TPCB Tourism Professional Certification Board.

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